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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from The Merlino Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cans (6.5-ounces each) chopped clams
1 cup chicken broth
1 ½ pounds potatoes, peeled and small diced
1 bay leaf
4 TBSP butter
2 TBSP olive oil
1 cup finely diced onion
1 cup diced celery, about 4 medium stalks
2 garlic cloves, finely minced or pressed through a garlic press
½ cup all-purpose flour
1 cup milk
1 cup half
1 TSP salt
½ TSP pepper
Directions:
Directions:
Drain the clams, reserving the juice.

In a 5- or 6-quart pot, combine the broth and potatoes (the potatoes will just barely be covered with liquid; it’s important they are diced small).

Bring to a simmer, add the bay leaf, and cook until the potatoes are tender, about 8-10 minutes.

While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted.

Stir in the onions, celery, and garlic.

Cook, stirring occasionally, until the vegetables have softened, 5-7 minutes.

Stir in the flour and cook for 30 seconds to a minute.

Gradually whisk in the milk and half and half, stirring quickly to avoid lumps.

Bring to a simmer and cook until the mixture has thickened, 4-5 minutes.

Stir the creamy mixture into the potatoes, whisking quickly until combined (take out the bay leaf if it’s getting in the way).

Stir in the salt, pepper, and reserved clams. Bring the soup to a gentle simmer and cook for 4-5 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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